Braden Family Cookbook

Chuck Braden

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SPICY BEEF CHILI                         Roker

 

6 8 servings 

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2 TBSP salad oil

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2 # lean chuck cut into cubes

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Kosher salt and freshly ground pepper

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1 # hot Italian sausages, casings removed and cut into 1 segments

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1 large white onion, chopped

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6 cloves garlic, chopped

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1 TBSP chili powder

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1 TBSP sweet paprika

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2 TSP ground cumin

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28 oz. canned diced tomatoes (1 28 oz can or 2 14 oz. cans)

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1 cup water

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1 15 oz. can pinto beans, drained

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1 15 oz. can kidney beans, drained

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1 15 oz. cannelloni beans, drained

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Toppings:      shredded cheddar cheese

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                        Chopped green onions

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                        Sour cream

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                        Chopped cilantro

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                        Hot sauce (Tapatio, Crystal, Sriracha)

 

Season meat with salt and pepper.  Brown in two or more batches in a large cast iron pot.  Remove beef after browned and put on a plate.  Add sausage and cook until all broken up and no more pink shows.  Add the sausage to the cooked beef.

 

Add chopped onion to pot, a little more oil if needed, and cook gently until tender, about 4 minutes.  Add garlic and cook for about 2 minutes.  Stir in chili powder, cumin, paprika, ground sausage and beef and any accumulated juices.  Stir and cook for about 1 minute.  Add water, tomatoes and their juices, cover and simmer for about 1 hour.

 

Stir in beans and cook until slightly thickened, about 15 minutes.  Season with salt. If not thick enough for you, mash a few of the beans against the side of the pot.

 

Serve in warmed bowls and top with toppings.  I do not recommend serving this w/rice!